Butternut squash gnocchi bake
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Butternut squash gnocchi bake
Let the oven take care of everything with this colourful all-in-one traybake
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
518Kcal
Fat
18gr
Saturates
7gr
Carbs
68gr
Sugars
21gr
Fibre
10gr
Protein
16gr
Salt
1.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 3 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1½ tbsp clear honey
- pinch of chilli flakes
- 1 tsp dried thyme
- 3 garlic cloves, crushed
- 2 x 300g packs diced squash and sweet potato
- 3 red onions, cut into wedges
- 1 x 500g pack gnocchi
- 200g shredded kale
- 1 x 125g log goat’s cheese*
Step by step
- Put your largest baking tray in the oven and preheat to 220°C, fan 200°C, gas 7 (or use two smaller trays). Whisk the olive oil with the balsamic vinegar, honey, chilli, thyme and garlic. Toss the squash, sweet potato and red onions with 4 tablespoons of the oil mixture and season well. Spread out on the preheated tray and roast for an initial 15 minutes.
- Toss the gnocchi in 1 tablespoon of the remaining oil mixture, season and stir through the tray of veg. Return to the oven for 5 minutes.
- Meanwhile, use your hands to massage the remaining oil mixture into the kale to wilt slightly (pick out any coarse stalks). Mix the dressed kale into the contents of the oven tray and roast for a final 3-5 minutes until the kale is starting to crisp up, the veg are tender and the gnocchi are golden.
-
Crumble over the cheese to serve.
*Use vegetarian cheese, if required.
